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Veggie Burger take III

January 24, 2011

Truthfully this is probably closer to veggie burger take 33.   Don’t be fooled by veggie burger take 2 but YES make it because it was awwwesome!  (that’s me singing awesome).        Also this is not the delicious burgers I mention here but again…..I stand by my rave reviews.

These are a different kind of veggie burger.   While in the Blue Mountains last week, Steve and I hit Subway for lunch one day after a decent one consisting of their version of veggie burger sub I decided to make my own.      By the way… 12″ inch veggie patty sub with no sauce is minimum 530 calories.    25 grams of fat and 92 grams of carbohydrates.     I don’t know about you, but that hits me right in the muffin top.

Those are some serious numbers for a so-called ‘healthy’ alternative when eating out.

Consider this,

1/2 cup of uncooked oats is 150 calories and just maybe 5 grams of fat

1 cup of plain nonfat yogurt is approx. 110-120 calories and 2 grams of fat

I cup of blueberries (fresh or frozen) is about 80 calories and 0 fat.

Add some stevia and cinnamon for free and you have a very yummy meal or snack for 340 calories and just 7 grams of fat.    You’ll be adding tons of antioxidants from the blueberries and loads of other stuff from the oats.   This meal will fill you up, make you richer than you were pre $7 sub and take 1/4 of a year off of your life

If not you get a full 30 day money back guarantee.

But back to yet another veggie burger recipe.  Now don’t get all uppity about the ingredient list.

Take a deep breath, lay it all out on the counter and get your food processor and a big bowl ready to go.

Throw all of this into the blender (you may have to do it in batches)

2 stalks of celery

1 large carrot (or 2 small)

2 small white onions

8 big mushrooms (or 16 little ones)

Pour all of this into a big bowl and add….

1 can of creamed corn (410g)

1 cup quinoa flour (or soy flour)  I use these for extra protein

1 cup oat bran (or oat flour)

1/2 tsp pepper

2 tsp sea salt

2 tsp garlic powder

1 tsp mustard powder

1 tsp thyme

3 tsp dried parsley (or 1/4 chopped fresh)

2 tsp cumin

2 tsp chili powder

Stir it all together.  Line a deep cookie sheet or a shallow large baking pan with parchment paper and pour mixture on top making sure to smooth it evenly from corner to corner of the pan.     Bake at 400 degrees until browned and crispy around the edges.  Make sure the centre is firm.   Remove from the oven and let cool down before slicing into large squares….remove the squares and let cool further on a cooling rack.

I made Steve a big veggie burger using 2 patties and I had mine plain with a veggie stir fry.

This recipe makes a lot and will keep all week in your fridge and go great in a wrap or a big salad for lunch.    Freeze a few of them for a quick dinner when you don’t feel like cooking.

On a final note…..I reheated a couple of these up for lunch in a dry nonstick frying pan until the outside became crispy again.  They were even better than right out of the oven!

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2 Comments leave one →
  1. February 28, 2011 3:17 am

    Oh my goodness! These look unbelievable. I’ve got to try them!

    • February 28, 2011 9:45 am

      Thanks Jill! This makes a huge batch but freeze well and just go back in the oven until crispy. If you’re not sure then maybe cut the recipe in half :)

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